Transglutaminase Activa RM (Meat Glue)

Unless you have a Dow account and a bulk need for lots of meat glue, this place is the best to get it. You can get it in manageable (but still large) quantities. The newest darling child in the world of molecular gastronomy, Transglutaminase or "meat glue" binds proteins together for mind boggling treats. Imagine chicken cordon bleu or bacon wrapped scallops without the need for toothpicks.

This book is both beautiful and useful -- it covers everything from the basic basics (how to make an use a roux) to advanced but fundamental techniques (foam for molecular gastronomy.).
Everything in this book is short and stra...This book is both beautiful and useful -- it covers everything from the basic basics (how to make an use a roux) to advanced but fundamental techniques (foam for molecular gastronomy.).
Everything in this book is short and straightforward. I always feel like I walk away knowing more and having greater confidence than when I read longer instructions in other books.
This belongs in every cook's kitchen.

Sure I have a FoodSaver but it's lame compared to this beast. It's a chamber vacuum machine. What does that mean? Well how about putting in a jar or dish with a bubble filled solution and watch the air get sucked right out of it? ...Sure I have a FoodSaver but it's lame compared to this beast. It's a chamber vacuum machine. What does that mean? Well how about putting in a jar or dish with a bubble filled solution and watch the air get sucked right out of it? It means the difference between continuing on with your dish immediately or having to wait overnight for the bubbles to clear.
It also happens to be great for sous vide too!

Alinea is a molecular gastronomy powerhouse located in Chicago. It's chef, Grant Achatz has numerous articles written on his food, his restaurant, and especially about this mouth cancer that he has all but defeated. Alinea is cons...Alinea is a molecular gastronomy powerhouse located in Chicago. It's chef, Grant Achatz has numerous articles written on his food, his restaurant, and especially about this mouth cancer that he has all but defeated. Alinea is considered by some to be the number one restaurant on the country.
They decided to self publish a cookbook and with it, a companion website called Mosaic (which is available now if you pre-order). If you order this from amazing, you can get it for just under $32. I decided to pay the full $50 and get access to Mosaic and a signed copy by Achatz and team when the book is released in October.
I've seen sample pages and it's simply amazing. They don't pull any punches and the recipes are exactly like they use in the restaurant.

While this is not as important as, say the Watergate tapes, the Smoking Gun is an innovative piece of kitchen equipment any haute cuisine chef doesn't want to be without. It literally burns wood chips in a bowl and directs the fl...While this is not as important as, say the Watergate tapes, the Smoking Gun is an innovative piece of kitchen equipment any haute cuisine chef doesn't want to be without. It literally burns wood chips in a bowl and directs the flow of smoke with a fan. It's a great sensory device for service and also can be used to simply smoke foods. Imagine smoked mushrooms, or veggies or even fruit.

Invented and used decades ago in France, sous vide cooking was generally limited to cutting edge restaurants and large scale cook-and-hold productions (banquet halls, airlines, etc).
With laboratory immersion circulators widely...Invented and used decades ago in France, sous vide cooking was generally limited to cutting edge restaurants and large scale cook-and-hold productions (banquet halls, airlines, etc).
With laboratory immersion circulators widely available, prices have been dropping but it still costs a small fortune for Joe Consumer to get into the game. With a PID controller such as this from Auber Instruments, you can poach at home by simply pairing it with a rice cooker or crock pot, some knowhow, and time.